G-money: Lessons from a busboy at Morton's Steak House

This summer marked a monumental celebration of sorts for me: I turned 40. Around the time of my birthday, I was advised by some of my "older" friends that life gets better after 40. While I have not fully begun to appreciate this phenomena yet, I can definitely say I have been eating better, thanks to the many free meal certificates I received from various St. Louis restaurants. One such restaurant was Morton's of Chicago, to which I took my wife, Bola. Once my wife and I were seated at Morton's, we immediately became captivated by the remarkable handiwork of the only busboy working that evening. His name: "G-money." The speed, accuracy and efficiency with which G-money cleared the tables was a virtual one-man show. As Bola and I left the restaurant that evening, I realized that I was taking home much more than my leftover well-cooked steak. I was leaving with some invaluable lessons learned at the hands of a master.